Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Creamy Cheesy Hash Browns QED
My hubby wanted to do what's for lunch and I went blank. He usually takes a cheese sandwich to work, everyday, day after day. You should hear my daughter go on and on about this. She simply does not understand this. Actually, neither do I.
If I fall in love with a particular dish, I can eat it daily for a few days and then, I am bored. Normally, whatever I grab, before I go to work (I go in, in the afternoon.) is whatever is convenient. If we have leftovers, I will heat them up and that is brunch. If there is a good cheese, I will eat that with a salad. If I can't think of anything, I make an egg or a bowl of soup. It is "catch as catch can."
I went into the kitchen with no vision but as I stood there, I knew, potatoes were what I wanted. I cut up some for hash browns and then sour cream popped up, in front of me. OK, sour cream it was and onions and cheddar. Who knew what was coming? (Originally, I was going to add 4 eggs and make an omelet but there was something appealing about making it about potatoes.
Creamy Cheesy Hash Browns - the epitome of comfort food....
2 tablespoons olive oil
1 medium onion, chopped
4 medium potatoes, diced
1 cup broccoli, chopped (frozen)
1/2 cup sour cream
3/4 cheddar, shredded
salt and pepper to taste
Heat olive oil in a large skillet.
When oil is hot, place potatoes in skillet and cook for five to 8 minutes, stirring.
Add chopped onions and cook for another 5 minutes.
Add broccoli and cook until onions are translucent, potatoes - golden and broccoli, heated.
Add sour cream to skillet and mix well.
Add grated cheddar (if my skillet was oven-proof, I would have finished this, in the oven.) and cook until cheese is integrated into the potato mixture.
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I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.